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Brazilian Steak with Chimichurri Sauce

Savor Brazilian Steak with Chimichurri Sauce Tonight!

Experience the delightful flavors of Brazilian Steak with Chimichurri Sauce, a tender and zesty dish that promises satisfaction.
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Prep Time 15 minutes
Cook Time 15 minutes
Marinating Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: Brazilian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade
  • 1 pound Skirt Steak Substitution: Flank steak or picanha can also be used.
  • 1 teaspoon Ground Cumin Adjust to taste for a milder flavor.
  • 1 teaspoon Oregano Fresh oregano can be substituted for dried.
  • 1 teaspoon Thyme Dried thyme works well if fresh isn’t available.
  • 2 tablespoons Lime Juice Substitution: Lemon juice can also be used.
  • 2 tablespoons Olive Oil Use high-heat oils for searing.
  • to taste Coarse Salt Adjust to taste.
  • to taste Black Pepper Adjust to taste.
For the Chimichurri Sauce
  • 1 bunch Flat Leaf Parsley Can be substituted with cilantro for a different flavor.
  • 3 cloves Garlic Freshly chopped garlic is ideal for best flavor.
  • 1 bunch Fresh Cilantro Omit if not preferred.
  • 1/2 teaspoon Crushed Red Pepper Adjust amount to desired spiciness.
  • 1/4 cup Red Wine Vinegar Apple cider vinegar is a good alternative.
  • 1/2 cup Extra Virgin Olive Oil Ensure it’s of good quality for best flavor.
  • 2 tablespoons Hot Water

Equipment

  • Grill
  • medium bowl
  • Cast Iron Skillet
  • Cutting board

Method
 

Step-by-Step Instructions
  1. In a medium bowl, combine ground cumin, dried oregano, dried thyme, olive oil, and lime juice, mixing well until a fragrant marinade forms.
  2. Rub the marinade generously over both sides of the skirt steak, ensuring full coverage. Season with coarse salt and black pepper.
  3. Preheat your grill to a high heat of 450-500°F or heat a cast iron skillet over medium-high heat.
  4. Place the skirt steak directly onto the grill or in the hot cast iron pan. Sear for about 3-4 minutes on each side.
  5. Carefully transfer the seared steak to a cutting board and cover it loosely with foil. Allow it to rest for 5-10 minutes.
  6. Prepare the chimichurri by finely chopping flat-leaf parsley, fresh cilantro, and garlic, then mixing them together in a bowl.
  7. After resting, slice the skirt steak against the grain into thin strips.
  8. Arrange the sliced steak on a serving platter, and generously spoon the chimichurri sauce over the top.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 5gProtein: 30gFat: 23gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 95mgSodium: 400mgPotassium: 500mgFiber: 1gSugar: 1gVitamin A: 10IUVitamin C: 15mgCalcium: 2mgIron: 15mg

Notes

Ensure to marinate the steak for at least 30 minutes and slice against the grain for tenderness.

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